BACON & HORSERADISH STUFFED CELERY

8 oz. cream cheese

3 Tbs. horseradish (more if desired)

8 oz. smoked bacon, fried crisp then crumbled

Soften cream cheese to room temperature, then beat together with horseradish, using a wooden spoon, until mixture is light and fluffy. Stir in bacon bits. Fill cleaned celery ribs (this will fill about eight ribs, depending on how stuffed each rib is), slightly mounding mixture. Refrigerate ribs about one hour, then slice in bite-size pieces. Arrange on platter, cover with saran wrap and refrigerate until serving time.